Wholesome Pulao

by Tarla Dalal

Added to 24 cookbooks
This recipe has been viewed 4010 times

Rice is usually a no-no for diabetics because it causes a quick rise in blood sugar levels. To counter the effect of rice, toss in some fibre-rich vegetables and other diabetic-friendly ingredients like garlic and fenugreek to create a hearty pulao.

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Preparation Time: 20 mins.
Cooking Time: 30 mins.
Serves 4.
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Ingredients

1 cup fat grained rice (chawal)
1 green chilli, deseeded and sliced
25 mm. (1") piece ginger, chopped
1 tbsp chopped garlic (lehsun)
1 cup finely chopped onions
1/2 cup finely chopped tomatoes
2 cups finely chopped fenugreek (methi) leaves
2 brinjals (baingan / eggplant), cut into big pieces
1/2 cup vaal (field beans/ butter beans)
4 mushrooms (khumbh), cut into tjick slices
1 tsp chilli powder
2 tsp oil
salt to taste

For the garnish
2 tbsp chopped coriander (dhania)

Method

Heat the oil in a pressure cooker, add the green chilli slices, ginger, garlic and onions and sauté till the onions turn translucent.
Add the tomatoes, fenugreek leaves, brinjals, cooked double beans, mushrooms and chilli powder, mix well and cook for a few minutes.
Add the rice and 2½ cups of hot water and salt and pressure cook for 3 whistles.
Serve hot garnished with coriander.

Nutrient values per serving